Welcome to the ultimate guide for creating a decadent, effortlessly chic Air Fryer Basque Cheesecake. This recipe delivers a perfectly smooth and creamy texture with just the right touch of sweetness, crowned by that signature caramelized “burnt” top. It’s incredibly simple to prepare, making it an ideal choice for a delightful, smaller-portioned dessert that truly impresses.
Searching for a show-stopping dessert that’s quick to make and portion-perfect for intimate gatherings or when you just don’t want a huge dessert hanging around the house? This sweet little Air Fryer Basque Cheesecake is your answer! Its rustic charm and exceptional flavor make it a must-try, especially during the holiday season or for any special occasion that calls for a touch of elegance without the fuss.
You might recall my traditional Burnt Basque Cheesecake recipe from July 2021, and while that classic is undeniably delicious, I couldn’t resist when a good friend requested an air fryer adaptation. The air fryer has become an indispensable kitchen gadget for many, and discovering its potential for baking this exquisite cheesecake was a truly brilliant culinary adventure!
It’s incredible how quickly this Air Fryer Basque Cheesecake comes together. With fewer than ten ingredients – most of which are likely staples in your pantry and fridge – and a baking time of just over 30 minutes (34 minutes in my air fryer, to be precise!), you can enjoy this gourmet treat with minimal effort. My friend Gerry sparked the idea for an air fryer version, and after some research, a recipe from Food and Wine proved to be the perfect inspiration. The result? A remarkably easy and utterly delightful cheesecake that’s sure to become a favorite.
Why You’ll Absolutely Love This Air Fryer Basque Cheesecake Recipe
There are countless reasons to fall in love with this Air Fryer Basque Cheesecake, making it a stellar addition to your dessert repertoire. First and foremost, it’s a celebration of simplicity. You’ll only need a handful of common ingredients and minimal time for both preparation and baking. This efficiency means you can whip up an impressive dessert even on a busy weeknight or for unexpected guests.
One of its greatest appeals is the smaller portion size. Sometimes, a full-sized dessert feels like too much temptation, or perhaps you’re catering to a smaller household. This cheesecake perfectly satisfies that craving for a luxurious treat without the commitment of a large cake. It’s perfect for intimate dinners, a cozy evening in, or as a thoughtful gift.
The texture is pure bliss – exceptionally smooth and creamy, a hallmark of a well-made Basque cheesecake. Each bite melts in your mouth, offering a rich and deeply satisfying experience. While it’s utterly delicious served on its own, it also pairs beautifully with a dollop of fresh whipped cream, a scattering of seasonal berries, or a drizzle of caramel sauce for an extra touch of indulgence. Its versatility makes it suitable for any occasion, from casual family meals to elegant dinner parties. Prepare to be captivated by its unique charm and unforgettable flavor!
Essential Ingredients for Your Air Fryer Basque Cheesecake
Crafting this incredible Air Fryer Basque Cheesecake requires a straightforward list of ingredients, each playing a vital role in achieving its signature flavor and texture. Ensure all cold ingredients, especially the cream cheese and eggs, are at room temperature for a smooth, lump-free batter.
- Cream cheese: The star of any cheesecake, providing the rich, tangy base.
- Granulated sugar: Sweetens the cheesecake and contributes to the caramelized crust.
- Light brown sugar: Adds a subtle molasses note and extra depth of flavor, enhancing the caramelization.
- Large eggs: Act as a binder, creating the creamy, custard-like consistency.
- Heavy whipping cream: Lends luxurious richness and a silky texture.
- Lemon: A touch of fresh lemon juice brightens the flavors and balances the sweetness.
- Kosher salt: A pinch of salt elevates all the other flavors, preventing the cheesecake from being cloyingly sweet.
- Vanilla extract: Essential for its warm, aromatic notes that complement the rich cream cheese.
- All-purpose flour: A small amount of flour helps stabilize the cheesecake and prevents it from cracking.
If you’re new to the world of Basque cheesecake, prepare to be amazed. Unlike traditional cheesecakes, this delightful dessert is intentionally baked at a high temperature to achieve a deeply caramelized, almost “burnt” top, which forms a delicious crust. Beneath this distinctive exterior lies an incredibly creamy, custard-like interior. Originating from San Sebastian, Spain, it’s a no-crust cheesecake marvel that celebrates simplicity and rich flavor. I guarantee that once you try this unique delicacy, you’ll be completely hooked. Even my husband, Tom, who isn’t typically a big dessert enthusiast, was utterly won over by its charm. We shared a portion with guests, and he was quite keen on hoarding the leftovers for himself, which speaks volumes about its irresistible appeal!
Step-By-Step Instructions for Your Air Fryer Basque Cheesecake
Follow these simple instructions to create your perfect Air Fryer Basque Cheesecake. Precision in steps ensures that irresistible creamy texture and signature burnt top.
Step 1: Prepare Your Pan and Preheat the Air Fryer. Begin by preheating your air fryer to 375°F (190°C). This ensures your cheesecake starts baking at the correct temperature for that characteristic burnt top. Take a sheet of parchment paper, approximately 18 inches long, and crumple it into a ball. Then, gently unroll it and carefully press it into a 6-inch springform pan, allowing the excess paper to extend over the sides. This crumpled paper creates a rustic look and helps prevent sticking, while also making it easier to remove the finished cheesecake. Set this prepared pan aside.
Step 2: Create the Creamy Batter Base. In the bowl of a stand mixer fitted with a paddle attachment, combine your softened cream cheese, granulated sugar, and light brown sugar. Beat on low speed until the sugars are completely dissolved and the mixture is silky smooth, usually about 1 minute. Make sure to scrape down the sides of the bowl as needed to ensure everything is well incorporated. This step is crucial for a lump-free cheesecake.
Step 3: Incorporate Eggs and Liquids. Add the large eggs one at a time, beating on low speed until each egg is just incorporated before adding the next. Overmixing at this stage can introduce too much air, which we want to avoid for a dense, creamy texture. After the eggs, scrape down the sides and bottom of the bowl again. Then, pour in the heavy whipping cream, fresh lemon juice, kosher salt, and vanilla extract. Continue to beat on low speed until these ingredients are just combined, about 15-20 seconds. Finally, sprinkle the all-purpose flour over the mixture and beat on low for another 20 seconds. This small amount of flour helps stabilize the cheesecake without making it heavy.
Step 4: Strain for Ultimate Smoothness. For an exceptionally smooth and lump-free batter, place a fine-mesh strainer over a large, clean bowl. Pour the cream cheese mixture through the strainer in batches, using a rubber spatula to gently press it through. This step removes any tiny lumps of cream cheese or unmixed ingredients, ensuring your cheesecake has that luxurious, uniform texture that Basque cheesecakes are famous for. Once strained, pour this perfectly smooth mixture into your prepared 6-inch springform pan.
Step 5: Air Frying for the Perfect “Burnt” Top. Carefully remove the basket from your preheated air fryer. Using tongs for stability, gently lower the cheesecake pan into the air fryer basket. Return the basket to the air fryer and cook at 375°F (190°C) for an initial 28 minutes. After this time, remove the basket to check on your cheesecake. The center should still have a slight jiggle, and the edges might appear wet. If it’s too jiggly or the edges are very wet, continue cooking for an additional 4-6 minutes. In my experience, an extra 6 minutes delivered perfection. The cheesecake is ready when its top is very dark brown, almost black in places, and the entire cheesecake moves as one cohesive unit when gently jiggled, with the top only slightly sliding around. This is the hallmark of a perfectly baked Basque cheesecake.
Step 6: Cool and Chill for Optimal Texture. Once baked, carefully remove the pan from the air fryer basket and transfer it to a wire rack. Allow the cheesecake to cool on the rack for one hour at room temperature. This gradual cooling process helps the cheesecake set. After an hour, transfer the cheesecake, still in its pan, to the refrigerator. Chill for a minimum of 4 hours, and ideally up to 12 hours. This extended chilling time is crucial for developing the cheesecake’s firm yet creamy texture. Once thoroughly chilled, loosen the sides of the springform pan and carefully slide the cheesecake out. Gently peel away the parchment paper. Your stunning Air Fryer Basque Cheesecake is now ready to be served!
I highly recommend enjoying a generous slice with a dollop of fresh whipped cream or a medley of fresh berries on the side. This dessert is truly decadent and makes for the best present this holiday season, or any time you need a special treat! Any leftovers can be stored in an airtight container in your refrigerator for up to three days, though I doubt it will last that long.
I hope you all have a wonderful and Merry Christmas, filled with relaxing moments shared with family and friends!
Thank you for making this a great year here at The Beach House Kitchen. I look forward to sharing more delicious recipes with you in 2024!
Please do let me know if you give this recipe a try. And if you have any questions about the recipe or air frying techniques, feel free to drop a comment below. Enjoy every delightful bite!
A Few Expert Cook’s Notes for Your Air Fryer Basque Cheesecake Success
To ensure your Air Fryer Basque Cheesecake turns out perfectly every time, keep these essential tips in mind:
- Pan Size is Key: You will absolutely need a 6-inch springform pan for this recipe to fit correctly in most standard air fryers and to achieve the right cheesecake thickness. I found mine at HomeGoods, but they are widely available online or at kitchen supply stores.
- Room Temperature Cream Cheese: This is a non-negotiable step! Ensure your cream cheese is softened to room temperature before you begin mixing. Cold cream cheese will result in a lumpy batter, no matter how long you beat it, compromising the smooth, creamy texture of your finished cheesecake. Take it out of the fridge at least an hour before you plan to start baking.
- Air Fryer Model Matters: I developed this recipe using my 4-quart Cosori Air Fryer. While the general cooking principles apply, cooking times can vary slightly between different air fryer brands and models due to wattage and internal basket size. Always keep an eye on your cheesecake, especially during the last few minutes, and adjust cooking time as needed until the top is deeply caramelized and the center has that signature jiggle.
- Parchment Paper Technique: Don’t skip crumpling the parchment paper! This not only helps it fit snugly into the springform pan but also creates those charming, rustic edges unique to Basque cheesecake. It also makes for super easy removal once chilled.
- Cooling is Crucial: The cooling and chilling steps are just as important as the baking. Don’t rush these processes. Cooling on a wire rack at room temperature allows the cheesecake to slowly come down in temperature and start setting, while the extended refrigerator chill fully solidifies the creamy interior and enhances its texture.
More Delicious Air Fryer Desserts and Sweet Treats to Enjoy
If you’ve loved making this Air Fryer Basque Cheesecake, you might be inspired to try other delightful desserts. Here are a few more irresistible recipes from The Beach House Kitchen:
Mini Pumpkin Pies – Perfect for individual servings, these mini pies are full of classic pumpkin flavor.
Caramelized Banana Upside Down Cake – A tropical twist on a classic, featuring sweet, caramelized bananas.
Easy Classic Tiramisù – Indulge in layers of coffee-soaked ladyfingers and mascarpone cream with this timeless Italian dessert.
Air Fryer Basque Cheesecake
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Ingredients
- 16 oz. cream cheese, room temperature
- 1/2 cup granulated sugar
- 3 Tbsp. light brown sugar
- 3 large eggs, room temperature
- 1 cup heavy whipping cream
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. kosher salt
- 1/2 tsp. vanilla extract
- 2 Tbsp. all-purpose flour
Instructions
- Preheat air fryer to 375 degrees F (190°C). Crumple a sheet of parchment paper, roughly 18 inches long into a ball, then unroll it and place into a 6-inch springform pan. Set aside.
- Beat cream cheese, granulated sugar and brown sugar in a stand mixer fitted with a paddle attachment on low speed until the sugar has dissolved and the mixture is smooth, about 1 minute, scraping down sides as needed. Add the eggs, one at a time, beating on low speed until just incorporated before adding the next. Scrape down sides and bottom of bowl, Add whipping cream, lemon juice, salt and vanilla and continue to beat on low speed until just combined, about 15-20 seconds. Sprinkle the flour over this mixture, and beat on low for 20 seconds more.
- Place a mesh strainer over a large bowl. Pour the cream cheese mixture over the strainer in batches pressing with a rubber spatula until done, then pour the strained mixture into the prepared cake pan.
- Remove the basket from the air fryer. Using tongs, carefully lower the cheesecake into the basket. Return the basket to the air fryer and cook at 375 degrees F (190°C) for 28 minutes. Remove the basket from the air fryer to check to see if center is still jiggly or the edges appear wet. If so, continue cook for 4-6 minutes. I cooked mine for an additional 6. The cheesecake is done when the top is very dark brown and the whole cheesecake moves together when jiggled. The top should only slightly slide around.
- Remove the pan from the air fryer basket and transfer to a wire rack. Let cool on rack for one hour. Transfer to fridge and chill for 4 hours and up to 12 hours. Loosen sides of the pan and slide cheesecake from the pan. Gently remove the parchment. Serve.
Notes
Make sure your cream cheese is softened to room temperature before starting the recipe.
I used my 4-quart Cosori Air Fryer for this cheesecake.